Spicy Stir-Fried Corn and Peppers

  • 6 ears of corn
  • 2 TB peanut oil
  • 4 scallions, minced
  • 2 medium cloves garlic, minced
  • 1 small red pepper, diced
  • 1 large mild fresh chili,
  • seeded and minced
  • 1 medium kaffir lime leaf
  • 3 tsp wheat-free tamari
  • Salt to taste
  • 1/4 cup fresh basil, mint or cilantro, minced

Fill a large pot with water and bring to a boil. Husk corn. When water is at a full boil, add corn, cover pot and return water to a boil. Remove covered pot from the heat and after 5 minutes, drain water. When the corn is cool enough to handle, remove kernels from the cobs. In a wok or large skillet over high heat, heat the oil. When hot add the scallions, garlic, red bell pepper, chili pepper and kaffir lime leaf. Stir fry until the peppers soften, about 1 ½ minutes. Reduce the heat to medium-high, add the corn and cook, stirring, for another couple of minutes. Add the tamari and salt to taste, mix well. Remove kaffir lime leaf and discard. Stir in the fresh herb of choice. Serve hot.

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